No time for a cheesy title today, Lol. Gotta get some work done, but I wanted to post this first. While at the grocery store, I decided to make something quick, somewhat affordable, and not deep fried or take-out for dinner tonight. I saw some shrimp at the seafood counter, and they looked fresh (and smelled like the ocean). If they have a strong seafood/fishy smell, they aren’t that fresh.
This is a quick and easy meal, requiring probably 30 minutes or so if you prep/cook the shrimp while the potatoes are cooking. It has a good, but not overpowering, garlicky taste. Add some red pepper flakes to the shrimp to add a little heat. You can also add a little white wine to the oil/butter before adding the shrimp, but I didn’t have any available.
What you’ll need:
– 1 lb of shrimp of 41-50 count shrimp (this means that there will be about 41-50 shrimp in each pound in this size)
– Juice of 1 medium lemon
– Zest of the lemon
– 6 (or more) garlic cloves, finely chopped
– ½ teaspoon dried oregano
– ½ teaspoon garlic powder
– red pepper flakes (to taste)
– kosher salt
– black pepper
– 1 ½ Tbsp butter
– ¼ cup olive oil
– About 5-6 medium red potatoes, cubed (peeled or not, depending on your preference)
– 6 whole garlic cloves (3 for the milk/cream, 3 to boil in the potatoes)
– ¼ cup sour cream
– 1 cup milk, ½ cup cream (may or may not need all of it)
– 3 Tbsp of finely chopped chives
– 1-2 Tbsp butter (or more if you desire richer potatoes)
1: Cube the potatoes, and place in a medium sized saucepot
2: Add enough cold water to cover the potatoes, and add the 3 garlic cloves
3: Place over medium heat and let cook until it comes to a slow boil. Keep cooking until the potatoes are fork-tender (can be pierced with a fork with no effort)
4: Strain the potatoes and add back to the hot pot, put over low heat for 30 seconds to dry up any remaining water.
5: Mash the potatoes to your desired consistency (try to avoid overworking them, or they may become gluey)
6: Add the sour cream, butter, and chives. Stir the potatoes.
7: Add the milk/cream mixture slowly while stirring, until the potatoes are the consistency you’d like
8: Season to your taste with salt, pepper, and even some extra garlic powder if you’d like
1: While the potatoes are heating, make sure the shrimp are deveined and the shells are removed
2: In a bowl, add the shrimp, oregano, garlic powder, salt, and pepper and toss until evenly coated
3: Heat the skillet over medium heat, then add the olive oil and butter for a minute
4: Add the garlic, and sauté over medium heat for a minute or so, avoiding turning the garlic too brown (it will get bitter if it gets this far)
5: Add the shrimp and lemon zest to the pan, cook until they are opaque and change color all-over, about 3-4 minutes. Make sure to stir or toss them, and remove from heat to avoid overcooking the shrimp.
Serve the shrimp with the potatoes, spooning some of the oil and butter mixture on the plate.
Enjoy, and good eating!
Click Below to see the individual pictures, and to see them full-size.